Feed your appetite for cooking with Penguin’s expert authors
Chana Palak Curry
From the book
Feelgood Family Food
Nourishing everyday meals
Failsafe family recipes
Budget-friendly ideas from TV's Dean Edwards
Buy From
Introduction from Dean Edwards
This simple curry is packed full of spinach and chickpeas which makes it both nutritious and economical. I often order it as a side dish when I push the boat out and have a curry at my local Indian but it’s more than a vegetable accompaniment and makes a great meal in its own right. Serve with a portion of brown basmati rice and some yoghurt for a little hit of protein.
Ingredients
Method
1. Heat the coconut oil in a large pan over a medium heat, throw in the spices and cook them for a minute. Add the onions, garlic and ginger and continue cooking for 5 minutes.
2. Add the chickpeas, tomatoes, tomato purée and stock to the pan and bring everything to a simmer, then continue cooking for 10 minutes. Add the spinach to the pan and stir until the leaves have wilted. Serve with a dollop of Greek yoghurt.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.